What Is Lasagne Verde And What Makes It Green?
You can add more vegetables to your lasagna by making it green. Lasagne verde can be customized in so many ways, from the filling to the pasta itself.
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It's Time To Start Making Pies In A Skillet
For a crispy crust and convenient cooking, you can bake your next holiday pie in a cast iron. It makes for an effortless table display and easy cleanup.
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Smoked Salmon Tartare Is The Solution To A Steak-Free Dish
Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what to know before making it.
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A Pro's Advice On How To Avoid Over-Smoking Barbecue Meats
To avoid over-smoking your barbecued meats, follow the advice of a professional chef. Here's how to do it, and how to save any foods that tastes overly smoky.
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17 Hacks To Make Store-Bought Cookie Dough Taste Homemade
Making cookies from scratch can require more time than you want to invest. Use these easy tips to upgrade premade cookie dough with minimal effort.
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What Liquor Does Julia Child Add To Her Flaming Crepes Suzette?
Crêpes Suzette is a classic flaming French dessert that was a favorite of Julia Child. When making these, she preferred to use a specific type of liqueur.
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Coffee Butter Is The Easiest Way To Upgrade Sweet Potatoes
Take your sweet potatoes to the next level with coffee compound butter. Mashed, roasted, or fried, the sweet, nutty spuds pair nicely with earthy, rich coffee.
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Jacques Pepin's Extra Crispy Fried Chicken Hinges On Wondra Flour
When Jacques Pépin dishes on his cooking secrets, we listen. Find out why he uses Wondra flour for his fried chicken, and why it makes it extra crispy.
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The Crispiest, Butteriest Fried Potatoes Are An Architectural Marvel
You've heard of scalloped potatoes, baked potatoes, but how about 15-hour potatoes? This dish requires plenty of time and steps to make, but it's worth it.
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Upgrade Your Banana Split With Help From Your Deep Fryer
In just a few steps you can make the tasty fried treats in your deep fryer (or on your stovetop) to add a more complex taste and texture to the banana split.
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The Best Cut Of Beef To Put Into The Slow Cooker
This cut of beef is generally considered too tough for searing, but the perfect cut if you're looking for a rich, moist, and tender meal of slow-cooked beef.
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Beurre Blanc Is A Traditional French Sauce That's Not As Old As You Might Expect
Beurre blanc is the perfect sauce to accompany seafood dishes. This French butter sauce is not considered a mother sauce and may have been a culinary mistake.
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The Canned Seafood You Should Use To Make Convenient, Cozy Soups This Fall
When it comes time to make your cozy fall soups, there's an ingredient that complements the flavors of the typical vegetables that fill so many soup recipes.
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8 Cuts Of Steak You Should Always Buy And 4 You Should Avoid
Don't be intimidated at the butcher counter -- we consulted experts to determine which cuts of steak are worth buying and which you should leave on the shelf.
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How To Turn Your Tacos Into Mini Taco Bell-Inspired Crunchwraps
For a more exciting meal, it's easy to turn taco night into Taco-Bell inspired mini crunchwrap night with your favorite taco ingredients.
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Ditch The Nachos And Try Putting Together A French Fry Bar
If you're assembling a feast for a party or game day, you might want to consider setting up a french fry bar. Here are some tips and toppings for loaded spuds.
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Jet Tila's Top 6 Ingredients Every Home Cook Should Have
We asked celebrity chef and Food Network star Jet Tila about the must-have ingredients every home cook should stock in their kitchen. Here are his six staples.
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The Extra Sheet Pan Step You Should Take When Roasting Crispy Vegetables
Roasted vegetables are already delicious, but this additional sheet pan step will take them to a whole new level of crispiness.
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The Science Behind Why Overripe Bananas Taste Better In Banana Bread
Bananas are infamous for being ripe one minute, brown the next. But that's good news for your best banana bread because ripe bananas could ruin your bread.
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Why You Shouldn't Clean Mussels Until Right Before Cooking
It may be tempting to clean your mussels as soon as you bring them home, but waiting to do so until right before you cook them is the safest practice.
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Swap Potatoes For Butternut Squash For Fall-Inspired French Fries
To make your meal more autumnal, try switching regular fries with homemade butternut squash fries. These are more nutritious and go great with so many entrées.
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Why You Should Think Twice Before Cooking Popcorn In The Air Fryer
You can cook many things in an air fryer, but popcorn shouldn't be one of them. Not only is it dangerous, but there are easier methods of popping the kernels.
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How To Cure Tuna For The Ultimate Almost-Jerky Snack
Tuna steak is a deliciously versatile meat, and it can easily be cured at home, transforming it into something similar to jerky or Spanish jamón.
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How Gabriele Bertaccini Uses Leftovers To Make The Perfect Sunday Sauce
Gabriele Bertaccini's favorite Sunday gravy uses leftovers from throughout the week, giving a wholesome comfort food with a different flavor every time.
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Give Pastries A Bakery-Level Finish With A Little Egg Wash
If your pastries are coming out delicious, but just a little too dull and pale when you pull them out of the oven, all you need is a little egg wash.
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Don't Throw Out Pumpkin Guts — Make Soup Instead
Don't throw out your pumpkin guts after carving jack-o'-lanterns or making pie. The stringy innards can be turned into tasty, creamy soup. Here's how.
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The Important Step You Shouldn't Skip When It Comes To Fried Catfish
If you like your catfish fried, then you don't want to skip this important step. It will help you serve up catfish that is both flavorful and moist.
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